- olive oil - garlic - dijon mustard - smoked paprika - onion powder - cannellini beans - passatta
- maple syrup - sea salt - chicken stock - apple cider vinegar
Fry the garlic.
Add the olive oil to a large frypan and bring to a medium heat. To the oil add the minced garlic and sauté until fragrant.
Stir in remaining ingredients
Add the passata, dijon mustard, smoked paprika, onion powder, apple cider vinegar, chicken stock, maple syrup and sea salt. Give the mixture a good stir to combine.
Add beans and simmer
Add the beans to the tomato sauce and simmer until the sauce begins to thicken slightly.
If meal prepping, make a double batch and freeze in individual portions for easy and quick meals. Store baked beans in an airtight container in the fridge for up to 4 days and in the freezer for 2-3 months.